I got a trip to the naturopath as an anniversary present from my dude in Janary and I finally got to use it. My doctor is rad. She says things like, ‘Eat more cabbage and kale’ and ‘Drink more green tea’ and ‘Take more epsom salt baths’. Basically, she freaks me out because she knows all my favorite things and says they’re good for me. Although, the thing I don’t like so much is going on a cleanse. Eating a mostly gluten-free diet and being vegan is not the easiest - take away sugar, nightshades, caffeine, alcohol, vinegar, and SOY and it’s damn near impossible. However, holy shit, it is making me feel amazing. The sugar cravings on the second and third days made me feel like a contestant on a reality tv show that pits women against eachother for entertainment.
Jamil and I are trying to find ways to still eat delicious and creative meals, though. Here is one of our successes so far. I feel like a recipe for vegan sushi is really redundant and we hand roll ours without a mat or a dishtowel. Our favorite combo of ingredients so far is: daikon, carrot, cucumber, and avocado. One major challenge here is no soy. NO SOY. A major part of sushi is the SOYa sauce. We found a great sauce and adapted it to our cleanse guidelines. We ended up almost preferring it to soy sauce, because that garlic and ginger flavour was SO. GOOD.
Gluten-Free, Soy-Free Sushi Dipping Sauce
- 4 teaspoons lemon juice
- 2 teaspoons coconut nectar(or agave or maple syrup)
- 1/4 teaspoon ground ginger
- 1 pinch white pepper
- 1 clove fresh pressed garlic
- 1 1/2 cups veggie stock
- salt to taste
In a saucepan over medium heat, stir together the veggie stock, balsamic vinegar, molasses, ginger, white pepper, garlic powder and salt. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes.
As well, there is no meal that I know of so far that cannot be enhanced by iced tea. I am only allowed green and herbal teas on this cleanse, but that turned out to be no problem. Here is my refreshing midday brew:
Peach-Berry Rooibos Iced Tea
- 1 Peach Tea Bag
- 1 Mixed Berry Tea Bag
- 1 Rooibos Tea Bag
- 3 Teaspoons of Maple Syrup
- 1 Lemon, Sliced
Pour two cups of boiling water over teabags and add maple syrup. Let steep for ten minutes and add lemon slices. Allow to steep for 10 minutes more. Pour into pitcher half-full of ice. Garnish with fresh peach slice.